{"id":27551,"date":"2023-08-04T14:27:44","date_gmt":"2023-08-04T21:27:44","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=27551"},"modified":"2023-08-04T14:27:45","modified_gmt":"2023-08-04T21:27:45","slug":"date-and-walnut-cake","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/date-and-walnut-cake\/","title":{"rendered":"Date And Walnut Cake"},"content":{"rendered":"\n
Date and Walnut Cake is an eggless sweet bread that goes well with a nice cup of tea or coffee. This loaf cake is refined sugar-free and refined flour-free.<\/p>\n\n\n\n
The loaf has a dense texture, and a good crunch from the walnuts, while the dates add a delicate sweetness that is hard to beat.<\/p>\n\n\n\n
You can spread some butter over for a fantastic breakfast or brunch too. This cake is a sheer pleasure.<\/p>\n\n\n\n<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
About Date and walnut cake recipe<\/strong><\/h2>\n\n\n\n
Date and walnut cake is a simple and easy-to-make loaf cake recipe. It required essential cake ingredients, good-quality dates, and walnuts.<\/p>\n\n\n\n
This date cake is moderately sweet and hence perfect for tea time. It is moist, tender, and studded with chunks of crunchy walnuts.<\/p>\n\n\n\n
It is made with whole wheat flour to bring a healthy alternative to this recipe.<\/p>\n\n\n\n
Why This Recipe Works<\/strong><\/h2>\n\n\n\n
This eggless loaf cake is simple and looks so impressive.<\/li>
All the ingredients are easily accessible.<\/li>
It freezes well, very well.<\/li>
Kids love having this cake as a snack or as a breakfast.<\/li>
It’s the perfect eggless cake for the beginner baker to enjoy!<\/li><\/ul>\n\n\n\n
Ingredients required to make a date and walnut cake<\/strong><\/h2>\n\n\n\n
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n
Dates: Dates make the cake soft. Any dates will do. But I prefer using fresh Medjool dates. They need to be pitted.<\/li>
Leavening agents: Baking powder and baking soda are required to make this cake. Please don’t substitute for each other. Make sure your baking powder and baking soda are not stale.<\/li>
Flour: This recipe is made with whole wheat flour and works well with the Indian wheat flour (atta) used for making roti and the milled whole wheat flour available outside India. You could easily swap whole wheat flour with all-purpose flour.<\/li>
Walnuts: I love to add some walnuts to this recipe. But if you are out of walnuts, skip them or choose your favorite chopped nuts. Chop the walnuts into smaller pieces – but not too small – so they add some crunch to the cake’s texture.<\/li>
Liquids: I make this cake with whole milk, but feel free to use your preferred milk except 1% milk or skim milk to make the recipe. Make sure to use hot milk. It reduces the time duration for which the dates need to be soaked.<\/li>
Oil: You can use any flavorless milk.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Step-by-step process<\/strong><\/h2>\n\n\n\n
Prep work<\/strong><\/p>\n\n\n\n
First, soak the pitted dates in hot milk in a bowl for 30 minutes.<\/li>
Note – Make sure the milk is hot. This will reduce the soaking time.<\/li>
Meanwhile, sieve the flour, baking soda, and baking powder. Take 1 tablespoon flour and add it to the walnuts and coat it well. Keep everything aside.<\/li>
Preheat your oven to @350 degrees F (180 degrees C).<\/li>
Line the 9-inch loaf pan with parchment paper and keep it aside.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Cake batter<\/strong><\/p>\n\n\n\n
Once the dates are soaked, take them (with milk) into a blender jar and make a fine puree.<\/li>
Now take the date puree in a big mixing bowl. Add oil and whisk together to make a homogeneous mixture.<\/li>
Then mix this mixture with the dry ingredients (flour, baking soda, and baking powder) using the cut-and-fold method. DO NOT OVERMIX.<\/li>
Next, add the coated walnuts and fold that too.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Baking<\/strong><\/p>\n\n\n\n
Transfer the date cake batter to the prepared cake pan. Level and smooth the top.<\/li>
Note – at this point, you can top the cake batter with more walnut, chocolate chips, or any topping you choose.<\/li>
Bake in the preheated oven at @350 degrees F. (180 degrees C.) for 40-45 minutes, or a toothpick inserted in the center comes clean.<\/li>
Once baked, let it sit in the pan for another 10 minutes, and then transfer it to a wire rack to cool completely before slicing.<\/li>
Slice the dates and walnut cake with a sharp knife and enjoy it with milk, tea, or coffee. For the best taste, apply some salted butter.<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Notes, tips, and quick FAQs<\/strong><\/h2>\n\n\n\n
If you are a coffee lover, try adding some coffee in hot milk while soaking the dates.<\/li>
The key to making the best cake recipes is using good quality ingredients, especially the date.<\/li>
The time needed to bake the cake would vary greatly depending on the oven.<\/li>
Add some vanilla extract, ground cinnamon, and cardamom powder. You can also add chocolate chips, coconut flakes, and dried fruits. Etc.<\/li>
Don’t over-mix the batter, as it’ll make the cake tough and chewy. I don’t recommend using a mixer to combine the batter. A spatula is all you need.<\/li>
Always let the bread bake for a total amount of time. Don’t open the oven before time. Air drafts can make bread fall.<\/li>
Bake the bread right away after the batter is mixed. It needs to go in the oven quickly.<\/li>
For easy removal of bread, always line your baking pan with parchment paper. It helps the bread come out cleanly.<\/li>
Different loaf pans conduct heat differently. I do not suggest using a ceramic or glass pan. If you do, you’ll have to keep an eye on the loaf and adjust the cooking time.<\/li>
Do not try to remove date cake from the loaf pan too early. Let it rest atleast 10 minutes in the pan itself.<\/li>
Due to the long baking time, sometimes you notice that the top is becoming too browned and the bread is not fully baked. In that case, wrap the baking pan with aluminum foil for the last few minutes.<\/li><\/ul>\n\n\n\n
Can I frost this cake?<\/strong>
You can frost this cake using your favorite frosting.<\/p> <\/div>
How long does this cake keep?<\/strong>
Stored in an airtight container, this cake stays in the fridge for up to 3 days at room temperature and up to a week.<\/p> <\/div>
Can this be made as a round cake?<\/strong>
Yes, you can bake this cake in a round cake. 9-inch round cake tin would work perfectly fine. Adjust the baking time a bit.<\/p> <\/div>
Can I leave out the walnuts?<\/strong>
Yes, you can, but the walnuts add a nice crunch to the plain cake.<\/p> <\/div>
How to make this recipe vegan?<\/strong>
Milk is the only ingredient you need to swap to make this vegan cake. You can use almond milk in place of regular milk.<\/p> <\/div> <\/div>\n\n\n\n<\/figure>\n\n\n\n
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